I am so glad I am able to save your brain from melting 🤣 My brain literally hurt when I first learned how to do a reverse transfer. Let me know if any questions come up when you try this. I am actually working on a video now on how to do a reverse transfer with just a small image instead of the entire cake. I admit my brain still aches a bit everytime I do it. LOL.

Thank you so much for saying that and doing that! I really appreciate it and I feel very appreciated. You are awesome! And you are so very welcome!

Thank you so much! I am so glad you understood that; it’s kind of hard to explain so thank you for letting me know that it made sense to you. I’m not sure how new you are to caking but you may want to check out my playlist Learning Path for Beginners kzfaq.info/sun/PLbezfjyjwqG9UPctbVtgtXi2FA6Gx2TfM 👍😃🎂 Thanks again for your feedback!

Thank you so much! You are so very welcome!!😊

You are so very welcome! You should definitely try it, it’s so much fun. Thank you so much!

You are very welcome!

You are so very welcome! 👍Thank you!😊

You are so very welcome! Thank you!!

You are very welcome! I’m excited for you to make it too! Let me know how it goes👍😃

Thank you! You are so very welcome!😊

You are so very welcome! Let me know if any questions come up when you do.👍😃

Thank you! You are so very welcome!

You are very welcome! I am excited for you to try it too! Let me know if you have any questions when you do.👍😃

You are very welcome! Congratulations!!!🎉

You are so welcome!😊

You are so very welcome! I am so glad this tutorial was easy for you to follow. When you try it let me know if you have any questions and I’ll be happy to help out.👍😃

Thank you so much!!!😁

Thank you so much! You are so very welcome. It was my pleasure!😊❤️

Пожалуйста! Я так рада, что вам понравилось!❤️

You are so very welcome! 😊

Thank you! You are so very welcome!😊

Thank you so much! I am so glad you came across this video! 👍😃

You’re welcome! Thank you!!😊

Thank you so much!!

You are so very welcome! I am excited for you to try it...let me know if you have any questions when you do.👍😊

@@tastebakery awe thank you. I sure will!!🥰🥰

Thank you! You are very welcome. I am glad you enjoyed it!

Thank you so much! 😊

You are so very welcome!

¡Muchas gracias! ¡Me alegra que lo disfrutaras!

😃💐🌸

You are very welcome!😊

Muchas gracias, me alegra saber de Perú.😃

Thank you so much!😊

Thank you! 😁

Thank you! 😊

Thank you! 😊

Thank you so much!

Thank you so much!

Thank you!☺

Thank you!

You are going to love it; it is quite satisfying and provides great results! Let me know if any questions come up when you do.👍😃

@@tastebakery thanks, I will 👍😊

Thank you!

Thank you!

Thank you so much!! Also, thank you for letting me know that you understood my explanation; this can be a tough one to explain so that’s good to know!😅 As far as the cost it really depends a lot on the going rate of the other bakeries in the area but I can say this…this cake is definitely a high-end, detailed cake so it would be on the high end cost wise especially if it is used as one of the tiers in a wedding cake.

You did NOT answer her question….how much did you charge for this cake?@@tastebakery

Thank you so much! Yes, you can use Italian Meringue Buttercream for this cake hack. 👍😊

Thank you! 😁 The clear sheet is cut from a roll of 6” tall acetate; it is also called an acetate cake collar 6”.👍

Thank you! You are so very welcome! If condensation happens before you “wrap” the cake it does not matter just keep continuing through the process. Condensation will not affect the design in the freezer because it is covered with acetate. If the top sweats it does not matter because you are going to cover it with another layer of buttercream. So the only time you really have to worry about condensation is after the cake is finished. I pull the acetate off of the cake as soon as I take it out of the freezer, smooth it over a bit and then put it in the refrigerator as soon as I can so it thaws slowly. If condensation still occurs (I have not had this happen to me by the way) just let the water evaporate naturally. Let the cake sit on the countertop and dry. 👍😃 Does this answer your question?

@@tastebakery thank you so much for your quick reply 🥰 will try and see...🙏💞

You're very welcome. Let me know how it goes and if any questions come up. 🎂😃

@@tastebakery will do

Thank you so much! This is American Crusting Buttercream but this technique also works with Italian Meringue Buttercream, Swiss Meringue Buttercream, and American Buttercream (non-crusting). Here is a link to my American Crusting Buttercream recipes videos: kzfaq.info/sun/PLbezfjyjwqG_jRwtxre7hRD1HTI3OZ4AE There are lots of flavors and I try to keep most of the buttercreams white for coloring purposes unless it lowers the quality of taste.👍😃

Hi! Thank you! Great question. So freezing cakes actually helps cakes become more moist; it's refrigerating cakes that makes them dry out. Weird right! Either way though it doesn't matter because once the crumb coat is on the cake it will not dry out and we put the crumb coat on right away. Just make sure your crumb coat is covering every part of the cake at least a little bit to lock in the moisture. Does that make sense?

The cake in this video is definitely an elegant high-end, detailed cake that you can charge top dollar for especially if you make a wedding cake using it as one of the tiers. 👍

¡Hola! Sí, lo entendiste correctamente. La crema de mantequilla se oscurece un poco más a medida que se expone al aire.

I’m not sure if you’ve ever built a cake so I apologize if some of this information is too basic. Basically the buttercream acts like glue. Buttercream is spread between the cake layers which keeps the cake together. The buttercream I wrap around the cake is essentially a big slab of glue because it is a big slab of buttercream; although, I do spread a fresh coat of buttercream on the back of the wrap before I place it on the cake because it is stickier when fresh, wet & at room temperature. I freeze the cake with the plastic acetate still on it so I can peel the acetate off while leaving the buttercream in place. When the buttercream thaws it just sticks to itself because it’s been packed down just like buttercream gets packed down when you frost a cake. Does that answer your question? Does that make sense? I’m not sure if you were asking about the base of the cake or the wrap but for more information about how to build a cake you can check out my video on how to build and crumb coat a cake kzfaq.info/get/bejne/d9qmgK5lqdawqJc.html Let me know if you have any other questions or if any of this did not make sense.👍😃

Yes, it works with both of those buttercreams. 👍

No, the frosting won't melt but to be safe you can put it in the refrigerator to thaw instead of at room temperature to control the speed at which it thaws. The slower it thaws the better. Does this answer your question?

Absolutely!

I do not think white chocolate ganache will work. White chocolate ganache tends to be tacky & sticky so I do not think the acetate will peel away from the ganache very well unfortunately. In my video I talk about trying a small sample of buttercream first to see if it works. So if you want to try it anyways you could trace a small section of your design and put it through the process but instead of putting it on a cake just freeze it flat by itself.

Thank you so much

@@vyshnavireddy2717 You are very welcome!

Hello again! So I wanted to let you know that I was able to get white chocolate ganache to peel away from the acetate in the freezer if I changed it to a 6:1 ratio of white chocolate to heavy cream so it may just work. I have yet to try it on an actual cake though...one of these days I will try it and will make sure to let you know how it worked. I am a big fan of everything ganache so it would be cool if I could get it to work. 👍😊

@@tastebakery thank you so much for trying and letting me know

It depends on your area and nearby bakeries but you can charge top dollar for this design as it is very intricate, especially if it's a tier of a wedding cake.

@@tastebakery thanks

You're welcome 😊@@denisecunha1608

Yes it does! 👍😃

Hi Jenn, thanks for the response. I tried but it didn’t work with cheese cream frosting. It stuck to the acetate, probably the consistency of the frosting. Can you share the recipe for the cheese cream butter cream.

​@@jayachatterjee929 Oh no I am so sorry it didn’t work. Here is the link to the cream cheese buttercream recipe I use with this technique kzfaq.info/get/bejne/lbulqtKruau6qHk.html I’m sure you already did this but just a reminder make sure you freeze it for at least an hour before you try to pull the acetate away. Let me know if you have any problems or questions.👍😃